Pecan Snowball Cookies

Ingredients

1 cup (226 g) unsalted butter, softened
½ cup powdered sugar
1 teaspoon vanilla extract
2 cups (250 g) all-purpose flour
1 cup finely chopped pecans
¼ teaspoon salt
1 cup powdered sugar, for coating

Instructions

1. Prepare the Oven

Preheat the oven to 175°C (350°F).

Line a baking sheet with parchment paper.

2. Cream the Butter

In a large bowl, beat the softened butter and ½ cup powdered sugar until light and creamy.

Add the vanilla extract and mix well.

3. Add the Dry Ingredients

Gradually add the flour and salt, mixing until a soft dough forms.

Fold in the finely chopped pecans until evenly distributed.

4. Shape the Cookies

Scoop out about 1 tablespoon of dough and roll it between your hands to form a small ball.

Place the balls on the prepared baking sheet, leaving a little space between them.

5. Bake

Bake for 12–15 minutes, or until the bottoms are lightly golden. The cookies should remain fairly pale on top.

Don’t overbake them.

6. Coat With Powdered Sugar

Allow the cookies to cool on the baking sheet for about 5 minutes.

While they’re still slightly warm, gently roll each cookie in powdered sugar.

Place them on a wire rack to cool completely.

7. Add a Second Coating

Once completely cool, roll the cookies in powdered sugar one more time for that classic snowy appearance.

Tips

Make sure the butter is softened but not melted.
Finely chopped pecans give the cookies a better texture.
If the dough feels too soft, refrigerate it for 20–30 minutes before shaping.
For an extra snowy finish, sift the powdered sugar before coating.
Don’t wait until the cookies are completely cold for the first sugar coating—the sugar sticks better while they’re slightly warm.

Storage

Store the cookies in an airtight container at room temperature for up to 1 week.

You can also freeze the baked cookies for approximately 2–3 months. Thaw them at room temperature and dust with a little fresh powdered sugar before serving.